Yield: 2 cups
1. Combine water, vinegar, salt, and sugar in a saucepan over medium-high heat. Stir to dissolve salt and sugar.
2. Once liquid is boiling, add spices, reduce heat, and simmer for one minute while stirring.
3. Add jalapeños, stir them around, and remove pot from heat.
4. Remove jalapeños from the pot and place them in a large glass jar. Pour brine over jalapeños until they are completely submerged. Keep the lid off the jar until the liquid has cooled to room temperature. Once cooled, close the lid and store in the refrigerator.
These jalapeños will keep for at least half a year if stored properly. You can follow these same steps and add sliced carrots, onions, cauliflower, or radishes to the mix.